Orange and cranberry bread with that classic combination of bright, zesty orange and tart cranberries in this gluten free recipe. Perfect for the holiday season, this recipe creates a flavourful bread that’s ideal for a family gathering or just a snack with a cup of tea. This bread is made with millet and sorghum flour and a little tapioca starch for some whole grain goodness!
Step by Step Instructions For Orange and Cranberry Bread.
1. Prepare Your Ingredients
For this recipe you will need a kitchen scale, which is quicker to use, and the most accurate for weighing gluten free flour. Here is the link to the scale that I use, and there are many great options for kitchen scales.
Measure all ingredients accurately, ensuring the cranberries are soaked if dried, halved if fresh, or thawed if frozen. Zest and juice the oranges, setting them aside separately.
2. Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (177°C ). Grease and line a loaf pan with parchment paper for easy removal after baking.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the millet flour, sorghum flour, tapioca starch, baking powder, baking soda, and salt. This ensures even distribution throughout the bread.
4. Combine the Wet Ingredients
In a large bowl beat the butter, sugar and orange zest until lighter in colour and creamy. Beat in the eggs one at a time and add the orange juice.
5. Add the dry ingredients into the wet
Mix the dry ingredients into the wet mixture, and mix just until combined. Avoid overmixing to keep the bread tender.
6. Add the Cranberries
Gently fold in the cranberries, being careful not to crush them. Coat them in a bit of flour first to prevent them from sinking in the batter.
7. Transfer to the Pan
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
8. Bake the Orange and Cranberry Bread
Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the centre comes out clean.
9. Cool
Allow the bread to cool in the pan for 10 to 5 minutes before transferring it to a wire rack. Let it cool completely before adding the frosting.
Tips to prevent cranberries from sinking to the bottom of your bread.
1. Toss in Flour: Lightly coat the cranberries with a small amount of your gluten free flour before folding them into the batter. This helps them suspend better.
2. Layering Technique: Add a portion of the batter to the loaf pan, sprinkle some cranberries, then layer more batter and cranberries. This distributes them throughout the loaf.
3. Smaller Pieces: If you’re using fresh cranberries, chop them into smaller pieces to reduce weight.
Orange and Cranberry Bread
Ingredients
- 55 g millet flour
- 85 g sorghum flour
- 60 g tapioca starch
- 6 g psyllium husk powder
- 180 g granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 180 g butter softened
- 180 g orange juice
- 2 tbsp orange zest from 2 oranges
- 1/2 tsp vanilla extract
- 2 large eggs
- 100 g dried cranberries, roughly chopped if using fresh cranberries make sure to chop them up
Optional Frosting
- 120 g butter, softened
- 120 g cream cheese, softened
- 240 g icing sugar
- 1 tsp vanilla extract
Instructions
- Soak the cranberries in orange juice for 10 minutes and then drain them. Toss the cranberries in some of the flour blend. Zest and juice the oranges.
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper
- In a medium bowl, whisk together the millet flour, sorghum flour, tapioca starch, baking powder, baking soda, and salt.
- In a large bowl beat the butter, sugar and orange zest until lighter in colour and creamy. Beat in the eggs one at a time and add the orange juice.
- Add the ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Gently fold in the cranberries.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before adding the frosting and slicing.
Frosting
- Beat the butter and cream cheese inn a medium mixing bowl until smooth and fluffy.
- Gradually add the icing sugar, beating on low speed until combined. Increase to medium speed and beat until creamy.
- Stir in the vanilla extract. Adjust consistency with a splash of milk or more powdered sugar if needed for the right consistently.
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